Examinando por Autor "Pedreschi, Franco"

Mostrando 1 - 4 de 4
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    Ítem
    In house validation for the direct determination of 5-hydroxymethyl-2- furfural (HMF) in “dulce de leche''
    (Elsevier, 2020-10-01) Barrera, Josefina; Pedreschi, Franco; Gómez, Juan Pablo; Zúñiga, Rommy. Z; Mariotti-Celis, María Salomé
    In this work an HPLC-DAD determination method for free and total HMF in “dulce de leche” was developed and validated. The separation was carried out using a mobile phase of acetonitrile-water (4.5:95.5, v/v) on Acclaim™120 C18 (4.6 × 150 mm, 5 μm), at 30 °C and a flow rate of 1 mL/min. The detection was done at 284 nm.The method showed good selectivity and linearity (determination coefficient over 0.999). Low LOD and LOQ values were obtained (19.51 μg/L and 65.05 μg/L respectively). Relative standard deviation (RSD) for repeatability and intermediate precision was <4.12 % and <5.98 % respectively. Recovery rates were between 89.04 % and 91.89 %. In addition, the HMF contents in commercial “dulce de leche” from Chile was reported, ranging from 2.33 to 10.31 mg/kg for free HMF and 314.61–464.98 mg/kg for total HMF.
  • Miniatura
    Ítem
    Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties
    (Elsevier, 2025-03-28) Caro-Cabarcas, Angye D.; Alcon, Esmeralda; Mariotti-Celis, María Salomé; Pedreschi, Franco; Hidalgo, Francisco J.; Zamora, Rosario
    The comparative inhibition of the formation of 2-amino-1-methyl-6- phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in both model systems and beef patties was studied to better understand the protective role of these compounds. Model systems were selected to produce PhIP and MeIQx by carbonyl-amine reactions. Obtained results showed that their formation was inhibited up to 100 % by assayed phenolics. Among simple phenolics, m-diphenols were usually more effective than o-diphenols, and MeIQx was better inhibited than PhIP because m-diphenols both produce the Strecker degradation of amino acids to a lower extent than o-diphenols, and trap acrolein (responsible for MeIQx formation) better than phenylacetaldehyde (responsible for PhIP formation). When complex phenolics were assayed, other groups also contributed to the observed protective function. However, relative inhibitions of both compounds in model systems and beef patties were correlated, therefore suggesting that the formation of PhIP and MeIQx also occurs in beef patties by carbonyl-amine reactions.
  • Miniatura
    Ítem
    Pressurized hot liquid extraction with 15% v/v glycerol-water as an effective environment-friendly process to obtain durvillaea incurvata and lessonia spicata phlorotannin extracts with antioxidant and antihyperglycemic potential
    (MDPI, 2021-07-10) Erpel, Fernanda; Mariotti-Celis, María Salomé; Parada, Javier; Pedreschi, Franco; Pérez-Correa, José Ricardo
    Brown seaweed phlorotannins have shown the potential to promote several health benefits. Durvillaea incurvata and Lessonia spicata—species that are widely distributed in central and southern Chile—were investigated to obtain phlorotannin extracts with antioxidant and antihyperglycemic potential. The use of an environmentally friendly and food-grade glycerol-based pressurized hot liquid extraction (PHLE) process (15% v/v glycerol water) was assessed for the first time to obtain phlorotannins. Multiple effects were analyzed, including the effect of the species, harvesting area (Las Cruces and Niebla), and anatomical part (holdfast, stipe, and frond) on the extracts’ polyphenol content (TPC), antioxidant capacity (AC), and carbohydrate-hydrolyzing enzyme—α-glucosidase and α-amylase—inhibitory activity. Contaminants, such as mannitol, heavy metals (As, Cd, Pb, Hg, and Sn), and 5-hydroxymethylfurfural (HMF), were also determined. The anatomical part used demonstrated a significant impact on the extracts’ TPC and AC, with holdfasts showing the highest values (TPC: 95 ± 24 mg phloroglucinol equivalents/g dry extract; DPPH: 400 ± 140 μmol Trolox equivalents/g dry extract; ORAC: 560 ± 130 μmol TE/g dry extract). Accordingly, holdfast extracts presented the most potent α-glucosidase inhibition, with D. incurvata from Niebla showing an activity equivalent to fifteen times that of acarbose. Only one frond and stipe extract showed significant α-glucosidase inhibitory capacity. No α-amylase inhibition was found in any extract. Although no HMF was detected, potentially hazardous cadmium levels (over the French limit) and substantial mannitol concentrations—reaching up to 50% of the extract dry weight—were found in most seaweed samples and extracts. Therefore, further purification steps are suggested if food or pharmaceutical applications are intended for the seaweed PHLE extracts obtained in this study.
  • Miniatura
    Ítem
    Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents
    (Taylor & Francis, 2025-07-24) Caro-Cabarcas, Angye D.; Pedreschi, Franco; Mariotti-Celis, María Salomé
    This review presents significant advances in the study of heterocyclic aromatic amines (HAAs), potentially carcinogenic compounds formed during the cooking of meat products. The main implicated precursors and carbonyl-amine formation pathways associated with the most common HAAs in highly cooked meats are analyzed: PhIP, IQ, MeIQ, and MeIQx. Furthermore, the use of nucleophilic compounds as a mitigation strategy is evaluated, detailing their proposed mechanisms of action and their efficacy in reducing these compounds. Emphasis is placed on the toxicology of HAAs and the importance of reducing both their toxicity and dietary exposure. urthermore, the review identifies critical gaps in knowledge, such as the need to investigate alternative formation pathways and potentially implicated biomolecules, as well as the limited exploration of certain inhibitors, such as amino acids and thiols. Overall, this work offers an updated perspective that can guide future research and foster the development of safer food technologies.